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Roasted Baby Eggplant, Tomato, and Zucchini
Roasted Baby Eggplant, Tomato, and Zucchini
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Prep Time:
20 minutes
Cook Time:
30 minutes
Total Time:
80 minutes
Delicious roasted baby eggplant dish with Roma tomatoes, zucchini, and onions, simply seasoned.
Ingredients:
  • 4 small purple eggplants, cut into 1 1/2-inch cubes
  • 1 pinch salt and freshly ground pepper to taste
  • 5 Roma (plum) tomatoes, or more to taste, cut into 1 1/2-inch cubes
  • 2 zucchini, cut into 1 1/2-inch cubes
  • 1 large yellow onion, cut into 1 1/2-inch cubes
  • 5 cloves garlic, or more to taste, peeled
  • 2 tablespoons olive oil, or to taste
Instructions:
  • Preheat the oven to 450°F (230°C) and line a rimmed baking sheet with aluminum foil.
  • Set the eggplant in a colander over a bowl, generously sprinkle salt on top, and allow it to drain for 30 minutes.
  • Combine tomatoes, zucchini, onion, and garlic in a separate large bowl. Drizzle with olive oil, toss to evenly coat, and season with salt and pepper.
  • After rinsing the salted eggplant, gently press with paper towels to dry. Combine with the tomato mixture, ensuring the eggplant is well coated with olive oil. Transfer the mixture to the prepared baking sheet.
  • Roast the vegetables in the preheated oven for 30 minutes until tender.

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